SHEILA COPPS' UNITY STEW

      Title: SHEILA COPPS' UNITY STEW
  Categories: Soups/stews, Beef
       Yield: 4 Servings
  
   1 1/2 lb Beef stew meat
   1 1/2 c  Celery - diced
   1 1/2 c  Carrots - sliced
       1    Onion - large, sliced
       4    Tomatos - large, cubed
   1 1/2 ts Salt
            Pepper to taste
 
 MMMMM----------------------BISCUIT TOPPING---------------------------
       2 c  Flour
       4 ts Baking powder
       1 ts Salt
     1/3 c  Shortening
       1 c  Milk or light cream
  
   Contributed to the echo by: Fred Towner Originally from: Calgary Sun -
   Monday, June 18, 1990 Sheila Copps' Unity Stew Cook beef in 3 cups of
   water until almost tender. Add vegetables and seasonings. Cook over
   low heat until tender. Turn into baking dish. Make biscuits by
   combining dry ingredients and cutting in shortening until mixture
   resembles coarse crumbs. Make a well in the centre and add the milk
   all at once. Stir batter vigorously until it comes freely from the
   side of the bowl. Knead lightly on a floured board for a few seconds
   and pat into a thickness of 1/2-inch. Cut into 1-1/2 inch biscuits
   and place biscuits over surface of stew. Bake at 450F until biscuits
   are golden brown.
   
   Serves 4.
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